Plated ornately like a dessert and also offered as an affogato float, ice cream gets its due at a new parlour tucked away in an Andheri bylane
In the last few years, with several Bandra eateries opening their second outlets in Versova and Lokhandwala, the sibling neighbourhoods have turned into a foodie's paradise. However, Andheri's DN Nagar is still to find its place in the sun. While a lone ice cream parlour with interesting offerings may not do the trick, it's still refreshing to spot Peko Peko on its map. Launched last month by Le Cordon Bleu alumnus Rishab Varma, the parlour borrows its name from the Japanese term for the rumbling sound of a hungry stomach.
Banana chocolate
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Art on a plate
We visit the space post dinner, long after offices in a neighbouring building complex have closed for the day. Expectedly, we are the only ones in the brightly lit parlour, with an al fresco seating area and mezzanine section, complete with cosy sofas and tables for two. The display freezer offers flavours like dark chocolate sea salt, sweet and salted caramel, vanilla bean and malai kulfi - all made in small batches, using organic milk and natural ingredients. However, it's the massive blackboard placed right next to the display that vies for our attention. It explains the concept the parlour specialises in - plated, handcrafted ice creams. For instance, if you order a scoop of the vegan and low-fat green apple and basil sorbet, you'll also find bits of dehydrated pomelo and coconut water jelly on your plate.
Malai kulfi. Pics/Falguni Agrawal
Petal shower
We start with malai kulfi (Rs 80 each for a mini scoop; Rs 120 for regular; Rs 500 per 500ml tub). We find generous amounts of dehydrated rose petals and almond praline strewn about the scoop on the plate. We're also offered a cool, triangular spoon that makes digging in easier. Rich and creamy with silken smooth texture, the kulfi plays a beautiful melody on our taste buds, elevated by a hint of citrus-y bitter aftertaste of the petals and nutty, caramel-y flavours of the praline. The banana chocolate is served on a bed of seasonal raspberry jam.
Salted caramel affogato float
It's topped with a crisp hazelnut wafer and gold dust. The ice cream is rich in flavour, with bits of the sweet, fleshy fruit hidden in the creamy chocolate scoop, and pairs perfectly with the citrus-y, sweet notes of the fresh jam.
White chocolate passion fruit
Coffee high
The menu also offers thick shakes, ice cream sandwiches, festive season specials and an affogato bar section with a variety of floats, where an ice cream scoop is drowned in a shot of espresso. We order a float (Rs 180) with sweet and salted caramel ice cream that is served as a DIY; it would make for the perfect way to end your date night. An ornate goblet with the ice cream shares space with a wine glass of an espresso shot and a cute pourer containing bits of brandy snap, wafer biscuits and chocolate popcorns. We turn bartender, mix the elements and relish the sweet-and-salty, crunchy dessert, spiked with toasty flavours of the shot featuring a blend of roasted coffee beans sourced from Blue Tokai.
We pick up a scoop of white chocolate passion fruit ice cream as a takeaway and enjoy its sweet and sour flavours, laced with crisp biscotti, on our ride back home, happy to return every time we wish to indulge in a gourmet ice cream spree.
Rishab Varma
TIME: 12 pm to 12 am
AT: Store no 5, New Sai Texprocil Building, DN Nagar, near The Club, Andheri West.
CALL: 9833645888
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